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{"id":2308,"title":"Gingerbread Cookies with Lemon Icing","rate":"0.00" }

2308

Gingerbread Cookies with Lemon Icing

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Przez JValenzuela

autor zdjęcia: -

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Zobacz i dodaj: Zdjęcia (0) | Video (0)

Dodany gru 29, 2011

Oceniony przez 0 osób

Zrobiony przez 0 osób

Zainspirował 0 osób

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Trudność:

Czas pracy - 1 Godz 30 Min

Czas całkowity - 3 Godz

Kategorie (6):

lunch, obiad, desery, na zimę, Boże Narodzenie, dieta wegetariańska,

Polski(automatyczny)

Składniki

dla porcji

For the cookies:

mąka uniwersalna (2.5 2.5
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Szklanka
Szklanki
Szklanek
Szklanki
) Glass spooned and leveled, plus more for rolling
soda oczyszczona (1 1
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Łyżeczka
Łyżeczki
Łyżeczek
Łyżeczki
) Teaspoon
imbir (1 1
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Łyżeczka
Łyżeczki
Łyżeczek
Łyżeczki
) Teaspoon ground
goździki (0.5 0.5
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Łyżeczka
Łyżeczki
Łyżeczek
Łyżeczki
) Teaspoon ground
cynamon (0.5 0.5
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Łyżeczka
Łyżeczki
Łyżeczek
Łyżeczki
) Teaspoon
sól gruboziarnista (1 1
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Łyżeczka
Łyżeczki
Łyżeczek
Łyżeczki
) Teaspoon
masło niesolone (1 1
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Szklanka
Szklanki
Szklanek
Szklanki
) Glass 2 sticks, room temperature
cukier (0.75 0.75
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Sztuka
Sztuki
Sztuk
Sztuki
) Piece granulated
jajko kurze (1 1
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Sztuka
Sztuki
Sztuk
Sztuki
) Piece large
melasa (0.25 0.25
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Szklanka
Szklanki
Szklanek
Szklanki
) Glass unsulfured

For the icing:

sok cytrynowy (2 2
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Łyżka
Łyżki
Łyżek
Łyżki
) Tblspoon fresh squeezed
cukier puder (1.33 1.33333333333333
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Szklanka
Szklanki
Szklanek
Szklanki
) Glass i.e., confectioner's sugar

Wskazówki

Prepare dough:

1

In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt.
2

Cream the butter and granulated sugar in a different bowl using an electric mixer until creamy (approx. 3 minutes)
3

Add egg and beat to combine with creamed butter/sugar mixture.
4

Add molasses to this wet mixture and beat to combine.
5

With mixer on low, slowly add the dry flour mixture (With the baking soda and spices).
6

Wrap this mixed dough in plastic and refrigerate until firm (works best if refrigerated overnight, but you can try as little as one hour).

Bake cookies:

1

Preheat oven to 350 degrees.
2

Roll out the dough on a lightly floured surface.
3

Use a cookie cutter (we used a snowman cookie cutter - the size of the cookies will determine how many this mixture will make... If you make 1/5-2 inch cookies, you can make about 40-50).
4

Arrange cookies on parchment paper on a baking sheet, and bake in batched for 10-12 minutes.
5

Let cookies cool completely before icing.

Make icing:

1

Combine lemon juice and confectioner's sugar in a small bowl and whisk until smooth.
2

Drizzle using a spoon or pastry bag over the cooled cookies. You can also sprinkle with large sanding sugar if you like.

Porady autora

These cookies were delicious! They won best cookie at our holiday cookie party. I especially like the touch of this fresh lemon icing on the gingerbread. However, we had trouble with the dough not staying firm enough when we were trying to use the cookie cutter. Ultimately, we had to roll the dough directly on the baking sheet, cut the cookies right on there, and then remove the excess dough for the next batch (this way we didn't destroy the cookies each time we tried to lift them and place on the baking sheet). I recommend refrigerating over night, using a cool surface away from the oven, and using a cool rolling pin (refrigerated marble) if you have it -- perhaps then you won't have to resort to rolling right on the baking sheet. Although, in a pinch this worked for us and the cookies came out great.

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